Description
4 baby bok choy, halved lengthwise
1 cup cremini or shiitake mushrooms, sliced
1 tbsp vegetable oil
2 garlic cloves, minced
1 tsp fresh ginger, grated
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp honey (optional)
1/4 tsp red pepper flakes (optional)
1 tbsp sesame seeds for garnish
1 tbsp green onions, chopped for garnish
Directions:
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add garlic and ginger, sautéing for 30 seconds until fragrant.
Toss in mushrooms and cook for 3-4 minutes until softened.
Add bok choy, stirring occasionally, and cook for 2-3 minutes until slightly wilted.
In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, honey (if using), and red pepper flakes.
Pour the sauce over the bok choy and mushrooms, tossing to coat evenly. Cook for another 2 minutes.
Remove from heat and garnish with sesame seeds and chopped green onions. Serve immediately.
Prep Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes Kcal: 150 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prep Ingredients: Thoroughly wash 4 baby bok choy and halve them lengthwise. Slice 1 cup of cremini mushrooms. Mince 2 garlic cloves and grate 1 tsp of fresh ginger. In a small bowl, whisk together 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp honey, and 1/4 tsp red pepper flakes.
- Heat the Pan: Place a large skillet or wok over medium-high heat and add 1 tbsp of vegetable oil. Allow it to shimmer.
- Sauté Aromatics: Add the minced garlic and grated ginger. Stir constantly for 30 seconds until fragrant but not browned.
- Cook Mushrooms: Add the sliced mushrooms to the pan. Cook for 3-4 minutes, stirring occasionally, until they have released their moisture and softened.
- Wilt the Bok Choy: Add the halved bok choy to the skillet. Stir-fry for 2-3 minutes until the leaves are bright green and slightly wilted, and the stems are tender-crisp.
- Add Sauce & Finish: Pour the pre-mixed sauce over the vegetables. Toss everything to coat evenly and cook for an additional 2 minutes, allowing the sauce to thicken slightly and cling to the vegetables.
- Garnish and Serve: Immediately remove from heat. Transfer to a serving dish and garnish with 1 tbsp sesame seeds and 1 tbsp chopped green onions.
Serving Suggestions
This versatile stir-fry pairs beautifully with several dishes. For a complete meal, serve it over a bed of steamed jasmine rice, brown rice, or quinoa to soak up the delicious sauce. It also makes an excellent side dish for grilled salmon, teriyaki chicken, or tofu. For a low-carb option, try it with cauliflower rice.
How-to Summary
In summary, this is a quick 15-minute stir-fry. Sauté garlic and ginger, cook mushrooms, then add bok choy. Coat everything in a simple sauce of hoisin, soy, vinegar, and optional honey & red pepper flakes. Finish with sesame seeds and green onions.
Frequently Asked Questions
Can I use a different type of mushroom? Absolutely. Shiitake mushrooms are an excellent choice for a deeper, earthier flavor. White button mushrooms will also work in a pinch.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water if needed to refresh the sauce.
Is this recipe gluten-free? To make it gluten-free, ensure you use tamari or a certified gluten-free soy sauce instead of regular soy sauce, and check that your hoisin sauce is gluten-free.
Can I make this dish spicier? Yes. Increase the red pepper flakes to 1/2 tsp or add a drizzle of sriracha or chili crisp when serving for an extra kick.
What can I substitute for hoisin sauce? A good substitute is 1.5 tbsp of oyster sauce (or vegetarian oyster sauce) mixed with 1/2 tsp of sugar, though the flavor profile will change slightly.
Common Mistakes to Avoid
- Overcrowding the Pan: Adding all vegetables at once steams them instead of stir-frying. Cook in the order specified.
- Burning the Garlic: Sauté garlic and ginger for only 30 seconds over medium-high heat. Burnt garlic turns bitter.
- Overcooking the Bok Choy: Bok choy should be tender-crisp. Adding it last and cooking briefly preserves its texture and vibrant color.
- Not Pre-Mixing the Sauce: Whisking the sauce components beforehand ensures even distribution and prevents over-reducing one ingredient in the hot pan.
Conclusion
This Garlic Ginger Bok Choy and Mushroom stir-fry is a testament to how simple ingredients can create a restaurant-quality dish in minutes. It’s healthy, flavorful, and endlessly adaptable to your pantry and dietary needs. Mastering this quick technique opens the door to countless vegetable-forward meals, making it a perfect staple for busy weeknights.
